Savory Cheese Muffins

4.34 from 3 votes

These savory cheese muffins are a delicious spin-off of the classic sweet muffin. The combination of cheese, fresh parsley, and chili powder creates a unique and flavorful muffin that is perfect for any occasion!

Prep 15

Cook 25

Total 40

Fat 6

Carbs 13

Protein 4

Yield

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon sugar
1 cup shredded cheddar cheese
1/2 cup fresh parsley chopped
1 large egg
4 tablespoons vegetable oil
1.5 cups full-fat buttermilk

Instructions

First, preheat the oven to 400ºF and line a muffin tin with muffin liners. Then, spray with nonstick cooking spray and set aside.
In a large bowl, sift together flour, baking powder, baking soda, salt, pepper, chili powder, garlic powder, and sugar. Add the grated cheese and chopped parsley to the flour mixture and mix until combined.
Add the egg, vegetable oil, and buttermilk and mix using a wooden spoon just until no dry flour is visible. Don’t overmix.
Divide the batter evenly between 16 muffin cups, about 3/4 of the way full.
Bake for 25-30 minutes at 400ºF or until a toothpick inserted in the middle of a muffin comes out clean.
Remove from oven and let cool for 10 minutes before transferring to a wire rack to continue cooling.

Tips & Notes

If you don't have muffin liners you can go ahead and bake without them, just generously spray your muffin tin with cooking spray. Once the muffins are baked, run a knife around the edges to loosen them while they are still warm.

Buttermilk: If you don't have buttermilk you can easily make it at home by combining 1.5 cups of milk (room temperature) with 1.5 tsp of vinegar and keep aside for 8-10 mins.

Nutrition Facts